Seabura Ramen
Seabura Ramen
Nissin's Raoh series at its most indulgent — a soy sauce ramen enriched with extra pork back fat and fish oils, creating a broth that's meaty, umami-heavy, and supremely satisfying. Firm, chewy egg noodles hold up beautifully against the rich liquid. If you like your ramen with serious depth, this is your bowl.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about 400ml (roughly 2 cups). Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 5 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
This noodle comes from Japan, a country with a rich and diverse noodle culture that has influenced instant ramen traditions around the world. Each region brings its own distinctive flavours, techniques, and ingredients to the bowl.
A rich, creamy tonkotsu broth made from simmered pork bones. The long cooking process extracts collagen from the bones, turning the broth milky white and giving it a velvety texture. It is the kind of broth that feels substantial enough to be a meal on its own.
Springy, chewy noodles designed for a soupless format. Without broth to carry the flavour, these noodles need to hold the sauce on their surface, and their texture is built to do exactly that. Every strand grips the seasoning so you taste the full flavour in each bite.
Abura soba, meaning 'oil noodles', is a brothless ramen style that originated in Tokyo in the 1950s. The noodles are tossed in a concentrated sauce of soy, vinegar, and chilli oil. It is gaining popularity as an alternative to traditional soup ramen across Japan.
A beautifully executed tonkotsu that proves you do not need a restaurant to get a great bowl of pork bone ramen. The broth is rich without being heavy, and the noodles are perfectly matched. It is the kind of quiet excellence that makes this one a repeat favourite.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Nori (Seaweed)
Nori adds a delightful umami and oceanic essence to instant noodles, giving them a subtle, briny flavor reminiscent of the sea.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.